Description
Coconut Chicken and Rice brings tropical comfort straight to your dinner table with minimal effort and maximum flavor. Tender chicken nestled in fragrant rice creates a simple meal that feels like a warm culinary hug from Southeast Asian kitchens.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs or breasts, cut into chunks
Grains and Liquid Base:
- 1 ½ cups jasmine or basmati rice
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 ½ cups chicken broth
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
Garnish:
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Heat olive oil in a large skillet at medium temperature (350°F). Chop 1 small yellow onion finely and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and 1 teaspoon grated ginger, stirring for another minute to release aromatic flavors.
- Season 1 pound chicken chunks with salt and pepper. Add chicken to the skillet and brown for 4-5 minutes, rotating pieces to ensure golden edges on all sides.
- Sprinkle 1 teaspoon ground turmeric over the chicken and add 1½ cups rice. Stir thoroughly to coat rice with oil and spices, creating a toasted foundation for your dish.
- Pour 13.5 oz coconut milk and 1½ cups chicken broth into the skillet. Add 1 tablespoon soy sauce and gently stir, ensuring rice is completely submerged in liquid.
- Reduce heat to low (250°F), cover skillet with a tight lid. Simmer for 18-20 minutes without lifting the lid, allowing rice to absorb liquid and chicken to cook completely.
- Remove from heat and let sit, covered, for 5 additional minutes. This helps rice become perfectly fluffy and allows chicken to rest.
- Garnish with fresh chopped cilantro and serve with lime wedges for a bright, zesty finish to your one-pan meal.
Notes
- Check chicken temperature with a meat thermometer to ensure it reaches 165°F for safe cooking.
- Toast coconut flakes separately before adding to the dish for extra depth of flavor and crunch.
- For a gluten-free version, use tamari instead of soy sauce and verify all other ingredients are certified gluten-free.
- Choose full-fat coconut milk for the richest, most authentic taste in your rice and sauce.
- Prep Time: 8 minutes
- Cook Time: 18-20 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg